Brian Turner's corned beef hash cakes on tomato chutney

He’s an old friend of the show and a great friend of James’, so we thought what a perfect combination for a real Friday treat. Brian is here with a recipe to make the most of summer’s finest crop of tomatoes - corned beef hash cakes on a bed of tomato chutney.

Ingredients

225g mashed potato (use baked potatoes and scoop out the filling)225g corned beef, chopped1 splash Worcestershire saucesalt and pepper50g flour1 egg, beaten110g breadcrumbsoil for frying½ onion1 tsp red chilli, chopped50g butter225g tomatoes1 tsp honey1 pinch sugar1 splash white wine vinegar1 tsp chopped parsleyoil for frying

Method

• Mix the mashed potatoes with the corned beef.

• Season with a splash of Worcestershire sauce, salt and pepper.

• Mould into even- shaped balls.

• Coat with the flour, then the beaten egg, then the breadcrumbs.

• Fry in oil and colour on all sides.

• Meanwhile chop the onion and cook with the chilli in butter.

• Add the chopped tomatoes, cut into pieces, and cook slowly for 10 minutes with the honey, sugar, vinegar, salt and pepper.

• Add the parsley at the last minute.

• Put the tomato chutney on the plates.

• Lay hash cakes on top and serve.